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gluten_freeLink to product: https://geniusglutenfree.com/en_gb/products/puff-pastry
On a scale from 1 to 5 how great was this: a 2 at best.
Honestly I'm not super impressed but I'm not sure how much that is due to my own ineptitude or what.
I defrosted it overnight, as per the instructions, and then left it out on the counter for about 20 minutes to get it more pliable.
When I rolled it out the dough would break in places (so I could see through to the thin layer of butter) and it was generally very difficult to roll out very thin. It did not behave at all like what you want a puff pastry dough to behave like.
I used it for spinach and feta pie so I wasn't super concerned about getting it very thin. I did not prebake the pastry because I know from previous experience that I'd rather have a soggy bottom than a burnt crust, and the pie needs at least 30 minutes to cook (so if I prebake for 10 minutes, that's 10 minutes + 30, and thus 10 more minutes than the crust can handle).
Baked, I got a crisp bottom layer with a few soggy (unbaked? probably - I'm not Paul Hollywood and I don't care) layers on top of that, and a crisp crust around the pie. It definitely had layers, but didn't feel very buttery or flaky, it was rather dry and chewy.
This genius pastry is just making me miss this pastry that I used to get from ICA in Sweden. (and also it wasn't frozen and I didn't have to roll it out myself). DEEP SIGH.
Photos of the baked pie:
The pie turned out pretty good, I just wound up having to cut out the outer crust because it was too chewy, and just eat the pie filling + bottom layers of the crust.
On a scale from 1 to 5 how great was this: a 2 at best.
Honestly I'm not super impressed but I'm not sure how much that is due to my own ineptitude or what.
I defrosted it overnight, as per the instructions, and then left it out on the counter for about 20 minutes to get it more pliable.
When I rolled it out the dough would break in places (so I could see through to the thin layer of butter) and it was generally very difficult to roll out very thin. It did not behave at all like what you want a puff pastry dough to behave like.
I used it for spinach and feta pie so I wasn't super concerned about getting it very thin. I did not prebake the pastry because I know from previous experience that I'd rather have a soggy bottom than a burnt crust, and the pie needs at least 30 minutes to cook (so if I prebake for 10 minutes, that's 10 minutes + 30, and thus 10 more minutes than the crust can handle).
Baked, I got a crisp bottom layer with a few soggy (unbaked? probably - I'm not Paul Hollywood and I don't care) layers on top of that, and a crisp crust around the pie. It definitely had layers, but didn't feel very buttery or flaky, it was rather dry and chewy.
This genius pastry is just making me miss this pastry that I used to get from ICA in Sweden. (and also it wasn't frozen and I didn't have to roll it out myself). DEEP SIGH.
Photos of the baked pie:
The pie turned out pretty good, I just wound up having to cut out the outer crust because it was too chewy, and just eat the pie filling + bottom layers of the crust.